Natto is a traditional Japanese food made from fermented soybeans. During fermentation, an important powerful enzyme is created which is Nattokinase. It was discovered in Japan by research scientist Dr. Hiroyuki Sumi who was looking for a natural remedy for dissolving blood clots related to heart attacks and stroke.
For more detailed information look no further than to Dr Olive – a cardiovascular expert whose website is dedicated entirely to the study and heath benefits of Nattokinase.
Japan Food Hall has many different types of Natto for you to taste and then make part of your healthy food diet.
Natto made of soy beans grown in organic fertilizers for more than 2 years. The soy beans are gene-recombination free and do not use any chemical pesticides nor chemical fertilizers.
This is from Ibaraki prefecture where is famous for Mito natto. This natto is made of releatively sweet soybeans but it is refreshingly fermented.
Made of carefully selected small soybeans attached with a little sweeter bonito flavour sauce.
Stir well to activate the “Umami” in Natto. Perfect for putting onto the top of cooked rice.
With chopped Japanese soybeans this natto is easier to eat.
It goes well with soups and also is the preferred type of natto to be fed to infants.
ORGANIC SODACHI PELLET NATTO ★★★★★
"Very impressed with the delivery...and the product. I was expecting Natho to be extremely stinky and impossible to eat. The Natto was in fact odourless with a remote scent of coffee once stirred. I have finally found a reliable organic Natto supplier"
Chilled Delivery for Natto
All products that are stored in our freezer at the warehouse, including Natto products, are automatically shipped as Next Week Day Noon Delivery.
Upon receiving Natto, it is best to store in the refrigerator and consume within a few weeks.